Paneer Butter Masala

This does not require any introduction as this is the most popular side dish for Rotis/Chappatis/Naan.
I wanted to retain the awesome taste of this dish and keep it nutritous as well, so I have replaced the heavy cream with sweet potatoes and skipped the red coloring that is generally added in the Indian restaurants.

Ingredients

• 4 medium Tomatoes
• 1 small Sweet Potato
• 1 medium Carrot
• 1 tsp Butter
• 2 Cardamom
• 1" piece Cinamon
• 4 Cloves
• 1 Bay Leaf
• 1 tsp Kasuri Methi
• 1/4 tsp Turmeric
• 1/4 tsp Red Chilly Powder (Adjust to Taste)
• 1/4 tsp Asafoetida
• 1/4 cup Cashews
• 1" piece Ginger
• 1 Green Chilly (Adjust to taste)
• 1/2 tsp Salt (Adjust to Taste)
• 1 cup Paneer cut into cubes

Method

1. Wash and peel the carrot and sweet potato and cook them in a pressure cooker along with tomatoes, ginger, green chilly and cashews for 3 whistles.
2. While this is getting cooked, boil the paneer cubes in water with a pinch of turmeric till they become soft. (Alternately you may deep fry the paneer pieces)
3. Once the veggies are cooked, blend that mixture in a blender along with cardamom, cinnamon, cloves.
4. Heat a deep pan and add the butter, asafoetida  and bay leaf. Then add the blended mixture to the pan along with turmeric, red chilly powder, salt and kasuri methi, Heat on a low flame for a few minutes so that the tastes blend in. Add the paneer pieces and allow it to simmer for a few more minutes and serve hot with Roti/Chappathi/Naan.